Kek Gula Hangus

The caramel is thinner and will sink into the cake more.  If the caramel  thick and drapey  Boil it a bit hotter to make it thinner.    

 For the cake

2 cawan plus 2 sudu makan tepung kek yang telah diayak (not self-rising; sift before measuring)

1 sudu teh baking powder

3/4 sudu teh baking soda

1/2 sudu teh garam

1/2 cawan unsalted butter, lembautkan

1 cawan sugar

1 sudu teh pure vanilla extract

2 biji telur, suhu bilik

1 cawan well-shaken buttermilk

For caramel glaze

1 cawan heavy cream

1/2 cawan packed light brown sugar

1 sudu makan light corn syrup

1 sudu teh pure vanilla extract

Make the cake: Preheat oven to 350°F . Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Make the glaze: Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Kek boleh dibuat 1 hari lebih awal dan simpan dalam bekas kedap udara di suhu bilik, esok baru glaze.